Ingredients

2 cup Uncooked Rice

2 small Heads Broccoli

chopped

3 large Chicken Breasts

2 tbsp Olive Oil

1 tsp Salt

0.5 tsp Pepper

1 tsp Chili Powder

1 tsp Smoked Paprika

1 tsp Onion Powder

1 tsp Oregano

Sticky Sauce:

0.5 cup Soy Sauce

0.5 cup Honey

0.25 cup Rice Vinegar

3 Cloves Garlic

minced

2 tbsp Sriracha

2 tsp Sesame Oil

1 tsp Ground Ginger

2 tsp Arrowroot Powder

mixed with 2 tbsp water to make a slurry sub cornstarch

Spicy Mayo:

0.5 cup Mayo

1 tbsp Sriracha

2 - 3 tbsp Water

Sesame Seeds

for topping

Sticky Chicken Rice Bowls Recipe

The Fresh Man cook (Noah Baker)

Serves	Prep	Cook	Total	Shares
5	15 min	25 min	40 min	2

Sticky Chicken Rice Bowls are bold, saucy, and loaded with sweet heat, juicy chicken, and roasted veggies—perfect for clean eating that still feels indulgent. A weeknight win you’ll crave often.

main course

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Equipment

Steamer

Whisk

Bowl

Instructions

Cook rice according to package instructions; set aside.

Season chicken with salt, pepper, and spices; cook in a skillet until golden and fully cooked.

In a separate bowl, whisk together soy sauce, honey, vinegar, garlic, sriracha, sesame oil, and ginger.

Pour sauce over chicken and simmer. Stir in slurry (arrowroot + water) until thickened and sticky.

Steam or roast chopped broccoli until tender.

Mix mayo, sriracha, and water until smooth for spicy drizzle.

Assemble bowls: rice at the bottom, topped with sticky chicken, broccoli, spicy mayo, and sesame seeds.

Serve hot with Cucumber Tomato Salad or a refreshing Iced Tea Lemonade.